Minced meat and quail egg tart
Overview
It's hot in the summer, so I want to make something simple, delicious, quick, and without having to wait at the stove. This minced quail tart is definitely a great choice. You can also entertain guests at home, and your beautiful appearance can still intimidate people. There are a few egg tart tin foil molds left over from eating egg tarts yesterday. It's a pity to throw it away, but I want to use it again, haha. I had a sudden idea to make this steamed quail eggs with minced meat. The result is good, the egg tart mold retains the soup of the meat, the quail eggs are tender and taste very delicious. Of course, if you don't have a tart mold, you can directly shape the minced meat into a bowl, crack in the quail eggs, and steam it on a plate, which will have the same effect.
Tags
Ingredients
Steps
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First put the minced meat, onion, ginger and all the seasonings, plus a teaspoon of water, into a bowl. Beat vigorously clockwise.
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Add two teaspoons of sweet potato starch, mix well and marinate for ten minutes.
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Put the minced meat into the egg tart mold and use your hands to press out a small groove in the middle of the minced meat. Then crack in a quail egg. I made twelve meat towers from half a pound of minced meat. If you don't have a tart mold, you can directly shape the meat into a bowl shape with a lower middle and higher sides, place it on a plate, and then crack in the quail eggs.
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Pour water into the pot and place the meat tower on top of the steamer. Close the lid. After it boils over high heat, continue to steam for ten minutes. You can use chopsticks to insert it, as long as it can be inserted easily.
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Add some wolfberry and chopped green onion to garnish the simple and delicious minced meat and quail eggs and serve.
